Modern Methods of Testing Milk and Milk Products: A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, EtcJudd, 1907 - 222 páginas |
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Página xii
... Alkali - Test 107 Hand - Centrifuge for Sedimentation Work 118 Tube for Sedimentation Work 118 Bausch & Lomb Electric Centrifuge . 118 International Instrument Co.'s Electric Centrifuge 119 • Glass for Collecting Sediment in Milk 120 ...
... Alkali - Test 107 Hand - Centrifuge for Sedimentation Work 118 Tube for Sedimentation Work 118 Bausch & Lomb Electric Centrifuge . 118 International Instrument Co.'s Electric Centrifuge 119 • Glass for Collecting Sediment in Milk 120 ...
Página 10
... alkalis on milk - casein . - Dilute solu- tions of alkalis ( caustic soda , ammonia , etc. ) act upon casein and its salts with acids , forming compounds that dissolve easily in water . These alkali compounds of casein are not affected ...
... alkalis on milk - casein . - Dilute solu- tions of alkalis ( caustic soda , ammonia , etc. ) act upon casein and its salts with acids , forming compounds that dissolve easily in water . These alkali compounds of casein are not affected ...
Página 11
... alkalis much like cal- cium casein . ( 6 ) Other changes caused in milk - casein . - Under the action of chemical reagents , of enzyms and of va- rious organisms , calcium casein and paracasein may be changed into a large number of ...
... alkalis much like cal- cium casein . ( 6 ) Other changes caused in milk - casein . - Under the action of chemical reagents , of enzyms and of va- rious organisms , calcium casein and paracasein may be changed into a large number of ...
Página 23
... alkali is shaken with the milk until the mixture becomes completely liquid , after which the sample is at once drawn ... alkali solution used . In place of using a solution of alkali , one can add , in small portions at a time , finely ...
... alkali is shaken with the milk until the mixture becomes completely liquid , after which the sample is at once drawn ... alkali solution used . In place of using a solution of alkali , one can add , in small portions at a time , finely ...
Página 24
... alkali and shaking vigor- ously , the additions of alkali and the agitation being continued only until the milk becomes completely liquid . In using the alkali in solid form , no correction of re- sults needs to be made . The alkali ...
... alkali and shaking vigor- ously , the additions of alkali and the agitation being continued only until the milk becomes completely liquid . In using the alkali in solid form , no correction of re- sults needs to be made . The alkali ...
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Términos y frases comunes
18 grams acid and milk albumin alkali solution amount of acid amount of fat appearance Babcock test bottle burette butter buttermilk calcium casein caustic soda cheese cheese-making clean coagulated composite samples creamery cubic centimeter curd cylinder dairy fat in milk fat-column fermentation flavor graduated hot water hydrometer indicated keeping-power Lact lactation lactic acid lactometer reading less liquid mark market milk METHOD OF TESTING milk and acid milk containing milk testing milk-fat milk-solids mixed modified milk moisture multiply neck neutralized normal milk number of pounds pepsin percentage of fat Perfect pink color pipette plug points pounds of fat pounds of milk produced Quevenne lactometer rennet rennet-extract rinsed Rule salt sample of milk scale skim-milk skimmed sodium lactate solids-not-fat specific gravity stopper subtract sulphuric acid taste temperature Terms describing test-bottle tester testing milk texture tion tube water in milk weigh whey whirling
Pasajes populares
Página 19 - Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
Página 18 - Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent of milk fat.
Página 16 - Milk is the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within 15 days before and 5 days after calving, or such longer period as may be necessary to render the milk practically colostrum free.
Página 17 - Pasteurized milk is milk that has been heated below boiling but sufficiently to kill most of the active organisms present and immediately cooled to 50° Fahr. or lower. 5. Sterilized milk is milk that has been heated at the temperature of boiling water or higher for a length of time sufficient to kill all organisms present.